Is hungarian paprika high in nickel?

Watch for

• Nightshade is the headline.Hungarian paprika is pure ground sweet pepper, the same botanical family as tomato, chilli and aubergine, and it is graded C here against E for generic paprika and D for smoked. If nightshades flare your joints or gut, the milder grade should not be read as a green light
• Volume separates it from other spices.Two or three tablespoons in a pot of goulash is normal, so a bowl carries a real pepper load rather than a trace. That is also where the salicylate C stops being theoretical, since salicylate reactions track total daily dose rather than any single ingredient
• It hides inside blends.We grade Old Bay seasoning, baharat and ras el hanout at nightshade C precisely because paprika is in all three, and the same applies to paprika-led sausages such as kolbasz and chorizo, barbecue rubs, rotisserie coatings and crisp seasonings. A label reading "spices" can be doing this quietly
• Sweet versus hot is a milling decision, not a different plant.Capsaicin sits in the placental tissue and seeds, so the sweet grades leave them out and the csipos grades mill them in. Choosing a sweet paprika removes the burn and changes nothing about the nightshade grade
• Colour is the freshness tell.The red comes from carotenoid pigments that fade with light and heat, so a tin that has gone brick brown by the hob is old and flat, and paprika thrown into a hot dry pan scorches and turns the dish bitter. It goes in off the heat, into fat, at the end of the browning